French Cooking School, With Recipes by Stephen Exel 

In France, a Labyrinth of a House by Robert P. Walzer

Home for the Culinary Photo Slideshow
by Owen Franken for The New York Times

Cooking Schools: On Rue Tatin by Alexander Lobrano

Norman Conquest – With Hard Work and Cake, a Food Writer Makes a Home for Pursuing Her Passions by Carol Pucci

Then Julia – Today, Susan by Martha Rose Shulman


On this page
Publication-Ready Biography
On Rue Tatin Logo
Photo Gallery

Publication-Ready Biography

You may use this biography anywhere a brief biography of Susan is appropriate.
Susan Herrmann Loomis is a France-based, award-winning journalist, author and cooking school proprietor with nine books to her credit, and a professionally trained chef.

Included among her titles are The Great American Seafood Cookbook, Farmhouse Cookbook, Clambakes and Fish Fries, French Farmhouse Cookbook, Italian Farmhouse Cookbook, (all Workman Publishing, Inc.) and On Rue Tatin (Broadway Books, 2001) a narrative about her life in France, with recipes which won the IACP best literary food book for 2002; Tarte Tatin (Harper Collins UK, 2003), the sequel; and Cooking at Home On Rue Tatin, (William Morrow, May 2005).

Loomis contributes to many publications including Cooking Light, Metropolitan Home, France Today, and Gastronomica. Loomis has participated in many television and radio shows, including “Good Morning America” (ABC), “Home Matters,” “Epicurious/Discovery,” “The Splendid Table with Lynn Rosetto Kasper” (NPR), “Food Talk with Arthur Schwartz” (WOR), and “Good Food Hour with Evan Kleinman” (KSRO).

Loomis, who has lived in France for nearly twenty years, operates On Rue Tatin, a cultural and culinary cooking program, from her 15th century home in Louviers, France, where she lives with her two children Joseph and Fiona Rose. Participants spend five delicious days cooking and enjoying the meals they’ve made along with wines from throughout France, visiting local markets and artisan food producers, and getting an in-depth look at and feeling for all that is wonderful about France. Loomis can be reached at her website,


On Rue Tatin Logo

If you would like to use the On Rue Tatin logo in press materials, publications, and promotional activities, please chose one of the three versions of the On Rue Tatin logo available. If you don’t see what you need, drop Susan a line with your specific request.


For web site use, logos may be linked to: – Where the surrounding context discusses On Rue Tatin or cooking schools, tours, and other similar subjects.